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I can only comment on the larger CCK...it is easy to sharpen and holds an edge rather nicely though the steel has an unusually cheap feel to it. Also, I wound up rounding mine to give it a bit of belly as I felt it was just a bit too flat for my use.

Welcome! Always nice to have another Chinese cleaver guy here. What type of cleaver are you using now?

I am now seeking my first cleaver.

I have a 4.3sun Funayuki from Carter (which needs a new handle), a 240mm suji from Kikuichi and a 105mm petty from Hattori and have sold off others including a Watanabe. I also have used Dave Martells sharpening services before and am glad to be back in touch with the knowledgeable.

Welcome! My dad owned a chinese restaurant for over 13 years in Houston and had the freaking sharpest cleavers I've ever touched. He could chop through half a chicken into 1-inch sections without it breaking form. That's all they use in the restaurant for everything. For home use I have a big heavy cleaver that I use as a bone-crusher and also lighter, thinner one for slicing and cutting, both of which were passed down to me so I don't know the brand. I guess it depends on if you are using it to chop thru bones and thick chunks of meat.

Originally Posted by gamblerS4

I am now seeking my first cleaver.

I have a 4.3sun Funayuki from Carter (which needs a new handle), a 240mm suji from Kikuichi and a 105mm petty from Hattori and have sold off others including a Watanabe. I also have used Dave Martells sharpening services before and am glad to be back in touch with the knowledgeable.